Orange and Onion Salad

Orange and Onion Salad

3
Christine L. 0

"A tangy, colorful dish."

Ingredients {{adjustedServings}} servings 242 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Peel the oranges and cut each one into 4 or 5 crosswise slices. Transfer them to a shallow serving dish and sprinkle them with the vinegar, olive oil, and oregano. Toss gently, cover, and refrigerate for 30 minutes.
  2. Toss the oranges again, arrange the sliced onion and black olives over them decoratively, sprinkle with chives and grind on fresh pepper.
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Reviews 3

  1. 3 Ratings

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Genevieve Schiller
9/7/2007

I tweaked the recipe a bit to personalize it, but overall it was delicious. I recommend using a mandolin to get your onion as thin as possible, as the thinness was key to how much flavour was mingled with the orange.

Petrovna
8/5/2011

I added black grapes for the colour instead of black olives (a matter of personal preference), and it looked very appetising and cheerful. The taste is tangy and intriguing.

pearlgirl
10/13/2013

This is a favorite fall dish. Use fresh oregano if possible - much better than dried in this dish. Slice the onions very thin. I omit the chives, but salt and pepper lightly. Use a good olive oil and red wine vinegar. very refreshing!